Photo: Andrew Ridley
Baked Farro with Eggplant, Wild Mushrooms and Jalapeño Cheddar Cheese
15 ingredients
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Estimated Nutrition (whole recipe, rough)
979
Calories
60g
Protein
57g
Fat
62g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken breast, bone-in and skin on
- Extra-Virgin Olive Oil
- Kosher salt
- Freshly ground black pepper
- 2/1 to 3 cups Homemade Chicken Stock or Swanson’s Organic Chicken Broth
- 8 ounces Farro
- 2 tablespoons extra-virgin olive oil
- 1/2 medium red pepper, cut into 1/4 inch dice
- 1 small eggplant (6 inches in length), peeled and cut into 1/2 inch dice
- 3/4 cup mixed, wild mushrooms, sliced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts, toasted (be sure they are nicely browned)
- 4 green onions, white and light green parts, sliced (reserve one for garnish)
- 1 1/4 cups grated Jalapeno Cheddar Cheese, or a little more, if you like things spicy (I used Yancey’s Fancy cheese)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes